Danish Omelet

DANISH OMELET



Danish Omelet image

This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat

Recipe From food.com

Provided by Bergy

Categories     Breakfast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 7

12 ounces streaky pork, thinly sliced or 12 ounces bacon, thickly sliced
6 eggs
3 tablespoons flour
3/4 cup milk
salt and pepper
chopped chives
4 medium tomatoes, quartered

Steps:

  • Fry the Pork (bacon) until golden brown (crisp).
  • Remove from fry pan.
  • Pour off half the drippings.
  • Mix flour with the milk until smooth.
  • Add eggs, Salt& Pepper, Beat well.
  • Pour egg mixture into the fry pan.
  • Arrange the pork (bacon) and tomatoes on top of the egg mixture.
  • Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
  • Cook until the omelette is set but still moist on top.
  • Sprinkle with chives& serve.

FLAESKEAEGGEKAGE (DANISH BACON & EGG PANCAKE/OMELET)



Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet) image

In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my "Classic Scandanavian Cooking" by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I'd be using a thick-sliced peppered bacon or good maple-flavored bacon.

Recipe From food.com

Provided by twissis

Categories     Breakfast

Time 20m

Yield 1 Omelet, 2 serving(s)

Number Of Ingredients 6

1/2 lb bacon (Danish or bacon of choice, sliced)
6 eggs
1/2 cup milk (or light cream)
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons chives (fresh, chopped)

Steps:

  • Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I've not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
  • Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
  • When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
  • For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
  • NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

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